About Grand Plaza Mövenpick Media City: Located on Sheikh Zayed Road, Dubai's primary artery, at Media City in Dubai, and bordering Internet City there is a new landmark rising. With over 1,000 local and international companies based in neighboring Media City, Internet City and Knowledge Village, the hotel will primarily cater for short term business travelers. This 5-star urban hub will offer 251 rooms and suites and 4 lively food & beverage outlets. The property will also have a spa, gymnasium and swimming pool, while a large divisible ballroom and four meeting venues with natural daylight will be available for events and conferences ensuring it becomes the new reference for meetings & events in this dynamic commercial district. GCC leisure travelers, visiting Dubai on weekends and public holidays will constitute the hotel's tertiary segment.
At Mövenpick, we make moments. If you can too, we would love you to join our team of hospitality professionals who all share one thing in common – a passion for people. With hotels across Europe, Africa, Middle East and Asia and a strong growth plan in place for the future, there have never been so many opportunities to be part of our success story.
1.Analyse each cost and come up with recommendation / alternatives to the management.
2.Check if the purchasing department is buying right products at right price and from right vendor. Provide all observation on purchasing department to Director of Finance.
3.Cost Controller maintains full control over Micros Point of Sale Machine in terms of crating family groups, menu items, menu pricing etc.
4.Monitor receiving bay to ensure that quality and quantity of goods received is as per specification stated in the LPO.
5.Conduct spot checks in the F&B Outlets to ensure standard operating procedure is followed and internal controls are maintained.
6.Complete inter kitchen food transfers and inter bar beverage transfers on the daily basis.
7.Prepare potential food cost & beverage cost on daily basis and discuss the cost report with F&B Manager and Executive Chef. Inform Director of Finance if there are any irregularities observed.
8.Monitor daily spoilage report and investigate reasons for spoilage and come up with recommendation to reduce the cost of spoilage.
9.Prepare buffet cost and recipe cost for each item on the menu.
10.Conduct butcher / yield test on the regular basis.
11.Credit F&B cost after thorough verification of officers / entertainment checks and complimentary food & beverage provided to guest / staff etc.
12.Spot check on in room Mini Bar to verify the accuracy of the inventory as well as expiry date.
13.Prepare menu engineering report and provide comments to management regarding high cost / low margin items, low cost / high margin items/ slow moving items / fast moving items. Discuss this report with Financial Controller on monthly basis.
14.Review banquet event orders for meeting rooms.
15.Conduct regular spot checks on beverage inventories in the bars and conduct thorough month end inventories for inventory items, variance must be investigated and action after discussion with management.
16.Prepare inventory turnover report and discuss with executive team, Irregularities must be brought to the attention of Financial Controller and General Manager.
17.Educate all F&B Outlet Managers about regulations on serving alcohol, provide a copy of liquor license and copy of regulations to each outlet.
18.Monitor the deliveries of alcoholic beverages and ensure that it never exceeds the liquor permit value in any month. Keep the liquor delivery book updated all the time.
19.Ensure that all weighing scales in the hotel are calibrated on quarterly basis, maintain separate file for calibration certificates.
20.Implement portion control in the F&B outlets.
21.Co-ordinate with Chief Steward and ensure that operating equipment inventories are performed on quarterly basis, report of the quarterly inventories must be submitted to the management within two weeks from the completion date of inventory with your comments and recommendation.
22.Attend F&B briefings as and when it is necessary.
23.Liaise with Owning Company and Operating Company Auditors.
24.Spot check receiving bay to ensure that Receiving Agent is performing his tasks as per standard operating procedure. Do you have what it takes to make moments for our guests and your colleagues? Are you a Mövenpick colleague in the making – someone who is passionate about people and always strives to do their best? If you share our values and want to become part of a team where you are valued and your career development is taken seriously, we want to hear from you.
